Some of my fondest memories of my early restaurant experience come from working for a Chef about 8 years ago. Almost every day before the start of dinner he would cook the entire staff dinner. Some times it would be chicken fingers, some times it would be panko crusted tiger shrimp. It all depended on the previous days business, but one of my favorites was his paella. The only issue with his paella was that it was full of shell fish, and my entire family is allergic to it so when I made it at home of course no one could eat it. This is my alteration to a traditional Venetian dish for everyone to enjoy.

Spice Mix for Chicken

1 Tbsp Paprika

½ Tbsp Oregano

½ tsp Kosher Salt

½ tsp white pepper

Ingredients

8 Chicken breasts, trimmed and cubed to inch and a half pieces

1/2 cup extra-virgin olive oil

3lbs Chorizo sausage, bulk or thickly sliced rope

2 white onions, diced

8 garlic cloves, crushed

1/2 bunch fresh parsley

1 Green Pepper, chopped

1 Red Pepper, Chopped

2 16oz can whole peeled tomatoes, mashed and stemmed

Heavy Pinch of Safron

3 cups parboiled or Spanish rice

4 cups water, warm

½ cup sweet peas, thawed

½ cup sweet corn, thawed

Directions

Trim and cube the chicken then rub the spice mix all over and marinate for 1 hour in the refrigerator.

Heat oil in a braising or paella pan over medium-high heat. Sauté the chorizo until browned, remove and set aside. In the one I made, I used bulk chorizo instead of the rope just because it was easier for the amount I had to make. If you are using the bulk like I did, break apart the sausage with a steel spoon.

In the same pan add the chicken and brown on all sides. Once browned, remove from pan and set aside.

In the same pan, sauté the onions, garlic and parsley. Once the onions appear translucent add the red and green peppers. Cook for 4 minutes then add tomatoes with juices and cook for 10 minutes. The juice of the tomatoes is optional. If you decide to leave out the tomato juice, then add another cup of water when adding it in the next step.

Add the chicken, saffron and chorizo. Fold in the rice and stir quickly to blend the rice throughout mixture. Pour in the water and simmer for 10 minutes, while still stirring regularly. After stiring allow paella to simmer for about 15 minutes or until the rice is al dente. Add the corn and peas and when they are cooked through, and the rice is plump it is done. If you are using a paella pan, then you can turn the heat up high for about 1 minute so that the socarrat (toasted rice) forms on the bottom. If you are using the braising dish, I do not recommend it as when serving, it proves quite difficult to get to the socarrat and makes serving even more difficult. Garnish with a lemon wedge for each plate served.

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